Coconut flour absorbs more liquid than almost any other flour. Here's how to replace it without throwing off your recipe's moisture balance.
Coconut flour is made from dried coconut meat that has been defatted and ground into a fine powder. It is a by-product of coconut milk production — after the coconut milk is pressed out, the remaining fibre is dried and milled.
Its most important characteristic is its extraordinary ability to absorb liquid — coconut flour absorbs 4–5 times more liquid than wheat flour. This is why coconut flour recipes typically require a large number of eggs (to provide structure and moisture) and relatively small amounts of flour. A recipe using 1/4 cup of coconut flour might need only 1/4 cup of flour for a full batch of cookies that would use 2 cups of AP flour.
MOISTURE ABSORPTION: Exceptionally high — 4–5x that of AP flour
DIETARY: Naturally grain-free, gluten-free, high in fibre, moderate protein
The most common coconut flour substitute in keto and grain-free baking. Almond flour does not absorb liquid anywhere near as aggressively — for every 2 tablespoons of coconut flour, use approximately 1/2 cup of almond flour. Also reduce eggs (coconut flour recipes use many eggs for moisture — with almond flour, fewer are needed). Results will be denser and moister.
Oat flour absorbs more moisture than AP flour but far less than coconut flour. Use approximately 3 times the amount of oat flour and reduce the liquid in the recipe. Works well in muffins, pancakes, and quick breads. Use certified GF oat flour for gluten-free applications.
One of the closest-behaving substitutes to coconut flour. Made from dried cassava root, it is grain-free and more moisture-absorbent than most flour alternatives. Use slightly less than a 1:1 ratio. Does not have coconut's flavour.
AP flour absorbs far less moisture than coconut flour. Reduce liquid in the recipe significantly. Also reduce eggs if the recipe calls for many eggs due to the coconut flour's absorbency.